Instant Pot Pasta e Fagioli

• Meat

  • 1 lb Italian sausage, mild

• Produce

  • 1 tbsp Basil
  • 1 Basil, fresh
  • 1 15 oz can Cannellini beans
  • 1/2 cup Carrots
  • 1 cup Celery
  • 1 15 oz can Kidney beans, dark red
  • 1 cup Onion
  • 1 tbsp Oregano
  • 1 tsp Thyme
  • 1 cup Tomato, fresh
  • 28 oz Tomatoes

• Canned Goods

  • 2 cup Beef stock

• Pasta & Grains

  • 1 cup Ditalini pasta

• Baking & Spices

  • 2 tsp Kosher salt

• Dairy

  • 1 Parmesan

Found on happybellyfoodie.com

Description

Ingredients

• 1 pound mild Italian sausage
• 1C onion, diced (1 medium)
• 1 C celery, diced (2 large)
• 1 C fresh tomato, diced (1 large)
• ½ C shredded carrots (2 medium)
• 2 C beef stock
• 28 oz crushed tomatoes
• 1 tbsp oregano
• 1 tbsp basil
• 1 tsp thyme
• 1 C ditalini pasta
• 2 tsp kosher salt
• 1 15 oz can dark red kidney beans, drained and rinsed
• 1 15 oz can cannellini beans, drained and rinsed
• fresh basil, chopped
• freshly grated parmesan for garnish

Directions

• Preheat unit on sauté.
• Add the sausage and cook until done.
• Add the onion, celery, tomatoes, carrots, beef stock, crushed tomatoes, oregano, basil, thyme and salt.
• Stir in the uncooked pasta and place the lid on the unit into the locked position.
• Turn the steam release valve to sealing.
• Press the keep warm/cancel button to reset the unit.
• Press the manual button and adjust the time to 7 minutes.
• When the unit has finished cooking and the time has counted down to zero, carefully release the steam and remove the lid.
• Stir in the beans and fresh basil.
• Taste for seasoning and add salt if needed.
• Serve hot with freshly grated parmesan for garnish.